Peanut Butter Cup Cookies

So it’s been a few days since I’ve posted (I’m sure y’all noticed and were really heartbroken, haha). The last few days I’ve been on planes/in airports, and now I’m in Singapore staying at a friend’s house. I’ll be here (slash in Hong Kong) until the 20th, but I’ll try to update when I can.

And now, here’s what you all have been waiting for: a new recipe! This recipe comes from the same friend who gave me the sweet recipe for snickerdoodles (no pun intended), and is basically an inversion of the nutella stuffed peanut butter cookies. Chocolate on the outside, peanut butter on the inside, they’re like peanut butter cups, but in cookie form (hence the name…).

As you can see from the picture, I should have put more peanut butter filling in each of the cookies. I’ll mention this again in the recipe. Although, unlike the nutella stuffed peanut butter cookies, these cookies aren’t slightly too salty if the proportions aren’t right.

Ingredients
For the peanut butter filling:
3/4 cup smooth peanut butter
3/4 cup powdered sugar
dash of vanilla extract

For the chocolate cookies:
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder (ideally not “dutch-process” or “alkalized” cocoa, but the recipe should work out ok either way)
1 teaspoon baking soda
1/2 teaspoon salt

Preparation
Mix all ingredients for the peanut butter filling together until incorporated. Roll the peanut butter dough into small balls and set aside.

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Using an electric mixer on medium speed, cream the butter and sugars until light and fluffy. Add the eggs 1 at a time, mixing and scraping down the side of the bowl between additions. Mix in the vanilla.

Sift together the flour, cocoa powder, baking soda and salt. Mix gently into the creamed butter mixture, just until combined.

To form the cookies: Roll portions of the chocolate dough into ball using the palms of your hands, just as if you were making normal cookies. Then, make an indent in one side of the ball with your thumb. Insert one of the small balls of peanut butter into this indent, toward the center of the ball of chocolate dough, and then smooth the chocolate dough to cover the opening. Roll the dough once more to form a ball. This is really not that hard to do, but you may have to experiment a couple of times just to get the relative sizes of the peanut butter balls and chocolate cookie dough balls right. As you can see from the picture, my peanut butter to chocolate ratio was too low.

Bake the cookies in the preheated oven until flattened slightly and dry on the outside, but not browned. I think this took about 12 minutes in my oven.

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